Meal Kit

Creamy Mustard Shrimp Cavatappi

with garlic bread

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Shellfish (Shrimp), Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

For this meal, bring your focus to the combination of “richness” and “shellfish.” Specifically, richness from the cream sauce combining butter, garlic, and mustard. And “shellfish” is, of course, the succulent shrimp having a bath in all this decadent sauce. There's pasta as much to think about! Maybe narrow your focus to one thing: pure flavor. Tip: If you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • Info
    6 oz. Cavatappi Pasta
  • 1 Lemon
  • Info
    4 oz. Light Cream
  • Info
    1 French Roll
  • Info
    1 oz. Grated Parmesan
  • Info
    ⅗ oz. Butter
  • ½ oz. Dijon Mustard
  • ¼ oz. Parsley
  • 2 Garlic Cloves

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 16 oz. shrimp or jumbo shrimp, follow same instructions as regular shrimp, cooking in batches if necessary until shrimp reaches minimum internal temperature.

  • If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as shrimp in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If cooking without a protein, omit Step 4 and adding the shrimp in Step 5.

  1. 1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 10-12 minutes.

    Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and return to pot. Cover and set aside.

    While pasta cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Stem and mince parsley.

    Zest lemon and quarter.

    Mince garlic.

    Pat shrimp dry, and season both sides with a pinch of pepper.

  3. 3

    Make the Garlic Bread

    Halve French rolls, if necessary.

    Combine half the butter and half the garlic (reserve remaining of both for sauce) in a mixing bowl. Spread garlic butter on cut side of rolls.

    Place rolls directly on rack in hot oven, cut side up, and bake until golden brown, 4-6 minutes.

  4. 4

    Cook the Shrimp

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Working in batches if necessary, add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.

    Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.

    Transfer shrimp to a plate. Keep pan over medium-high heat.

  5. 5

    Make Sauce and Finish Dish

    Add remaining butter and garlic to hot pan and cook until aromatic, 30-45 seconds.

    Add cream, pasta, reserved pasta water, Parmesan, and a pinch of salt. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 2-3 minutes.

    Remove from burner and stir in shrimp, 1 tsp. lemon zest, half the mustard, and parsley (reserve a pinch for garnish). Taste, and add remaining mustard, if desired.

    Plate dish as pictured on front of card, garnishing with reserved parsley. Squeeze lemon wedges over to taste. Bon appétit!

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